Tomato soup with croutons

Step 1

Peel the onion, garlic, and thoroughly wash the carrots. Cut the onion and carrots into small cubes. Chop the garlic. Cut the ciabatta into cubes about 2 cm (0.75 in) on a side. Remove the basil sprigs from the leaves. Remove the tough parts of the stems and finely chop the soft parts. Chop the leaves separately.

Step 2

Heat 3 tablespoons of olive oil in a heavy saucepan over medium heat. Add the chopped onion and carrot. Cook, stirring, for 8–10 minutes. Then add the chopped basil stems and garlic and sauté for another 2 minutes.

Step 3

Remove the canned tomatoes from the jar into a bowl and crush them with your hands, removing any skins along the way. Add the tomatoes to the saucepan, pour in the wine and broth, and season with salt and freshly ground black pepper to taste.

Step 4

Add about two-thirds of the ciabatta cubes to the soup, bring to a boil, then reduce heat to low and simmer the Italian tomato soup with bread for about 20 minutes, stirring occasionally.

Step 5

Meanwhile, preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper. Place the reserved ciabatta slices in a bowl, drizzle with olive oil, season with salt and pepper, toss, and arrange on the baking sheet. Bake the croutons for about 15 minutes.

Step 6

When the soup reaches your desired consistency, add chopped basil leaves and simmer for a couple more minutes. Taste and adjust the seasonings. Ladle the Italian tomato soup into bowls, top with croutons, and serve.

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